Melt butter and add maida, oil, sugar, curd, cooking soda to it. Mix well to make it crumbly.
Then add water to it and knead it to a soft dough and knead for about 10 mins and make small balls.
Take a ball and pinch the edges and fold it inwards, to make the rims decorative.
Make sugar syrup of 1 string consistency and add cardamom powder, saffron and lemon juice.
Heat oil, add some five badushas carefully in oil.
Remove from fire, let the badushas get cooked in the preheated oil, and when they start floating in the oil keep the pan in fire, and cook the badushas in medium heat, until it turns golden brown and drain in it in a paper towels, and add immediately in hot sugar syrup to cover the badushas.
Leave for a minute and drain the badushas to a greased surface.
Recipe courtesy: Pachanti
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.